New Posts  All Forums:Forum Nav:

Bakery with out water!

post #1 of 7
10/20/09 at 5:18am
Thread Starter 
Not sure if I should be asking this here but anyway. I was wondering if it is possible to bake/cool/store cheesecakes in a seperate building from my house that has electricity, but no water. Then, clean all my pans and trays in the home. I know it sounds odd, but getting water and drainage to the building would be a daunting task that I can't afford, being there is new asphalt poured for the driveway, and it's quite a ways away from the home. I was planning on finishing the interior, have proper ventilation for the ovens, and getting freezers and refrigerators for storing product. Let me know what you think. Thank you in advance.
Reply

Featured Stories on ChefTalk.com

When Cooks Cook for Themselves
The Making of a Chef Innovator, without the Pomp
Follow ChefTalk on Pinterest!
post #2 of 7
10/20/09 at 6:52am
You would never get any health department approval without a hand sink, triple compartment sink for washing utensils and a mop sink for clean up.

You must be able to clean and sanitize your work spaces, utensils and hands.

If your proposed bakery is an ancillary building to your home, you should also check local zoning laws for such buildings. Local zoning boards can be remarkably fussy about such things-so can neighbors.
Reply
post #3 of 7
10/20/09 at 7:49am
Don't know what state you are in , but in most totaly illegal, and a definite health hazard.
CHEFED
Reply
post #4 of 7
10/20/09 at 12:55pm
I have to agree with what has been said here. Is your home kitchen health dept approved? If it is I would suggest you bake the cakes there and then transport them to storage if the health dept approves your storage facility.
OK ... where am I going?.. and WHY am I in this handbasket??
Reply
post #5 of 7
10/20/09 at 9:43pm
Don't do it.

You need to wash your equipment then and there, not truck it back and forth. You also need to wash your hands frequently and probably you'd need a bathroom too.
Reply
post #6 of 7
10/21/09 at 5:37am
I know in Washington and Oregon the Health Dept would close down a restaurant with no running water, or hot water................This sounds like a back yard out building operation that is selling goods to retailers. The real question you should be asking to the Chefs in this site is, Is It ok for me to cook food in a facility that is not approved by the Health dept and then sell to the public......The answer is NO...........Every Chef on this site is not only qualified to cook the best food possible but to also keep our families safe from foodborne illness.........................Bill
Reply
post #7 of 7
10/29/09 at 9:19pm
That's pretty risky you got there. Business like this need sanitary place. And probably you need water. If your health department find out about this then your place will surely be closed.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Pastry Chefs

Featured Stories on ChefTalk.com

When Cooks Cook for Themselves
The Making of a Chef Innovator, without the Pomp
Follow ChefTalk on Pinterest!